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Spinach Soufflé

Yield 6 to 8 servings


  • 2 (10-ounce) packages frozen chopped spinach
  • 1 tablespoon finely chopped onion
  • 1 tablespoon butter or margarine
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs, separated
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Cook spinach according to package directions; drain and press dry. Set aside.

  2. Sauté onion in butter in a heavy saucepan over low heat until tender. Blend in flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

  3. Beat egg yolks. Add one-fourth of hot white sauce to yolks, stirring well; return yolk mixture to white sauce. Add spinach and cheese; stir well.

  4. Beat egg whites (at room temperature) until stiff but not dry. Fold into spinach mixture. Spoon into a well-greased 2- quart casserole. Bake at 350° for 45 minutes or until golden brown.

Oxmoor House Homestyle Recipes